These muffins were very difficult to name. Yes they are buttermilk breakfast muffins but they are also so much more than that. Oaty, fruit packed, super duper light and low in sugar not to mention healthy-ish, I used spelt and wholemeal flour, two fruits and one veg.
The trouble is they are so good the temptation would be to eat not one but two, maybe even three for breakfast. This is the exact reason why I do not tend to make muffins too often and in the same vain fairy cakes. They are empty calories. They do not fill you up and they make you want to eat them all in one go.
So think of these as a breakfast treat and be prepared to indulge in a muffin that is a far cry from the freakishly large specimens you find in chain coffee shops. Enjoy the soft crumb, nuggets of pear, nutty spelt goodness and I can confirm that buttermilk is the way to go if you want feather light texture.
A time saving tip would be to prepare the dry ingredients and the liquids the night before (keep the liquids refrigerated) and just prepare the fruit in the morning. Eighteen minutes later it’s muffin mania!
Here are some other tasty muffin treats from around the web:
Blackberry, apple speculaas muffins – Fab food 4 all
Goat’s cheese, thyme & Bramley apple muffins – Fuss free flavours
Pear & Stilton muffins – My Custard Pie
Hazelnut & apple muffins – Recipes from a pantry
Banana weetabix blueberry breakfast muffins – Elizabeth’s kitchen diary
Carrot & coconut muffins – Food to glow
Buttermilk, beetroot & apple muffins – Tinned tomatoes
Rhubarb & ginger muffins – Jen’s food
Apple, cinnamon & strawberry muffins – A Mummy Too
I am linking to:
Buttermilk Breakfast Muffins
- 25 g Spelt flour
- 65 g Wholemeal flour
- 85 g Oats
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 80 g Light muscovado sugar
- 180 ml Buttermilk
- 80 ml Sunflower/light olive oil
- 1 Egg
- 1 Banana mashed
- 1 Ripe pear chopped into small chunks
- 1 Carrot peeled, grated and the juice squeezed out of it
Pre-heat the oven to 200 degrees and line a 12 hole muffin tin with muffin cases,
Measure all of the dry ingredients into a mixing bowl,
Measure all the wet ingredients (including the egg) into a jug and whisk together,
Prepare all of the fruit and veg then add to the dry mixture and stir well,
- 5. Pour the wet ingredients into the bowl and stir well. As soon as the mixture has come together stop mixing as you do not want to over mix a muffin batter, it makes heavy muffins,
Divide the mixture between the 12 cases, sprinkle with oats, then bake in the oven for 18 minutes,
Enjoy the muffins on the day they are made. You could freeze some to enjoy at a later date.